In a pressure cooker, the sealed environment traps steam, significantly increasing the pressure inside. This elevated pressure raises the boiling point of water from 100°C (212°F) to around 121°C (250°F). As the temperature of the boiling water rises due to the higher pressure, the cooking temperature also increases. Higher temperatures speed up the chemical reactions involved in cooking, thus reducing the overall cooking time. Additionally, the trapped steam helps transfer heat more efficiently to the food.

Unlike conventional cooking methods, the increased pressure and temperature combination in a pressure cooker allows food to cook much faster while retaining moisture, flavor, and nutrients more effectively. Therefore, the correct explanation is [C] The temperature of boiling water increases due to higher pressure, making the cooking process quicker and more efficient.